Prep 15 mins
Cook 15 mins
Very easy to make and very tasty soup. The recipe can easily be doubled and portabello mushrooms can be used for a richer flavor. I have used dried tortellini in place of the fresh. Cook the tortellini before adding to the soup. The recipe comes from Always in Season by the Junior League of Salt Lake City.
- 2 tablespoons olive oil
- 4 ounces mushrooms, thinly sliced
- 2 garlic cloves, chopped
- 3 (14 ounce) cans chicken broth
- 1 (9 ounce) packagefresh tortellini
- 3 cups spinach, thinly sliced
- 2 tablespoons parmesan cheese, grated
- salt and pepper
- Heat the olive oil in a large heavy saucepan over medium heat. Add the mushrooms and garlic. Saute for 5 minutes or until tender. Add the chicken broth and bring to a boil.
- Add the tortellini. Cook, loosely covered, for 5 minutes or until the tortellini are al dente. Add the spinach and simmer for 2 minutes or until the spinach is wilted. Stir in the Parmesan cheese, salt and pepper.
- Ladle the soup into bowls and serve with additional grated Parmesan cheese.
I've made this soup twice. The first time I made it I served it to guests. Following rave reviews they have asked me for the recipe. The second time I made it I don't think I let it simmer long enough to develop the flavors so it came out a little bland. Regardless, it is so easy to make and I love tortellini with anything. I think I will be returning to this recipe often.
This hit the spot on a cold and very damp night. As we have just been through "the spinach scare", there was no fresh spinach to be had in our grocery stores...so used frozen, and it worked nicely. Our 16 year old asked for seconds (even with spinach in it!!)
This is a winter-time favorite for us. I add 1/2 onion, chopped; a pinch of thyme, and a dash of Louisiana Hot Sauce. Yummy! And so quick